Mexican Venison Steak Salad

Sometimes in life you have to take things as they are, especially if they come from your wife. In this instance, my wife was hinting that I should eat a salad (shocking I know) but let’s be honest here, I would not starve to death.

Needless to say I entertained the notion of a salad but then she said it required venison steaks. So here we are, I cooked it and I ate every single piece of watercress, pepper and black bean because it was incredible.

Please bear in mind, venison is a lean meat and should you overcook it, it can be tough. My only advice is that you oil your meat first, season it then add it to a smoking hot pan, so let’s begin:

(Serves 4)


4 venison steaks

2 bell peppers, diced

1 white onion, sliced

100g plum tomatoes, quartered

1 tin of black beans

2 limes

1 tbsp chilli powder

1 tbsp cumin seeds


Freshly ground black pepper


Allow your meat to reach room temperature then coat with a little bit of oil.

In a small bowl, mix the cumin, chilli, salt and pepper then season your steaks all over, place to one side.

Pour some oil into a frying pan and let it get smoking hot then add your sliced onions. You really want to crisp them up and a bit of char is always good.

As the onions are cooking, chop your peppers, tomatoes and place a handful of watercress/rocket salad on a plate.

Remove the onions from the heat and allow to cool. Top the salad with peppers and black beans.

In the same pan, bring it back up to heat and place your venison steaks, cooking hot and fast for roughly 1 minute either side for a medium/rare steak.

Once cooked, remove from heat and allow to rest.

(For the salsa)

Pop the chopped tomatoes in a bowl and add the juice of two fresh lemons, season with some cumin seeds, salt, pepper.

Slice your steaks thin and place on top of the salad then scatter your charred onions on top.

Serve the salsa on top or as a side.


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